MY160503A - Food hygiene method and food product - Google Patents
Food hygiene method and food productInfo
- Publication number
- MY160503A MY160503A MYPI2013004399A MYPI2013004399A MY160503A MY 160503 A MY160503 A MY 160503A MY PI2013004399 A MYPI2013004399 A MY PI2013004399A MY PI2013004399 A MYPI2013004399 A MY PI2013004399A MY 160503 A MY160503 A MY 160503A
- Authority
- MY
- Malaysia
- Prior art keywords
- meat
- food
- hygiene method
- product
- food product
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 4
- 235000013305 food Nutrition 0.000 title 2
- 235000013372 meat Nutrition 0.000 abstract 4
- 241000894006 Bacteria Species 0.000 abstract 1
- 241000589876 Campylobacter Species 0.000 abstract 1
- 239000012528 membrane Substances 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 244000144977 poultry Species 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
THE INVENTION RELATES TO PROCESS FOR REDUCING THE NUMBER OF VIABLE MICROORGANISMS PRESENT ON THE SURFACE OF MEAT, ESPECIALLY POULTRY. THE PROCESS COMPRISING THE STEPS OF RAPIDLY COOLING THE SURFACE MEMBRANE OF A CONTAMINATED MEAT ITEM TO A SEQUENCE OF TEMPERATURES SUFFICIENT TO REDUCE THE NUMBER OF VIABLE BACTERIA, WHILST AT THE SAME TIME RETAINING IN THE MUSCLE MEAT THE ORGANOLEPTIC AND NUTRITIONAL QUALITIES OF FRESH MEAT. CAMPYLOBACTER SPP. ARE SUCCESSFULLY CONTROLLED BY THE METHODS DISCLOSED. (FIG. 1)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB201109454A GB2491590C (en) | 2011-06-07 | 2011-06-07 | Food hygiene method and food product |
GBGB1203366.8A GB201203366D0 (en) | 2011-06-07 | 2012-02-27 | Food hygiene method and food product |
Publications (1)
Publication Number | Publication Date |
---|---|
MY160503A true MY160503A (en) | 2017-03-15 |
Family
ID=44343469
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MYPI2013004399A MY160503A (en) | 2011-06-07 | 2012-06-07 | Food hygiene method and food product |
Country Status (19)
Country | Link |
---|---|
US (2) | US20160073648A1 (en) |
EP (2) | EP2717704B1 (en) |
JP (3) | JP5855241B2 (en) |
CN (1) | CN103607897B (en) |
AU (3) | AU2012266004B2 (en) |
BR (1) | BR112013030859A8 (en) |
CA (1) | CA2837295C (en) |
DK (2) | DK2717704T3 (en) |
ES (2) | ES2626209T3 (en) |
GB (3) | GB2513451B (en) |
HU (2) | HUE055440T2 (en) |
IL (1) | IL229745A (en) |
MX (1) | MX348614B (en) |
MY (1) | MY160503A (en) |
PL (2) | PL3318133T3 (en) |
PT (2) | PT2717704T (en) |
RU (1) | RU2614067C2 (en) |
WO (1) | WO2012168685A1 (en) |
ZA (2) | ZA201308819B (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2526634A (en) * | 2014-05-30 | 2015-12-02 | Linde Ag | Cryogenic treatment apparatus and method for campylobacter |
EP3009002B1 (en) | 2014-10-15 | 2016-11-23 | Air Products And Chemicals, Inc. | A rapid chill process for poultry carcasses |
GB2544537B (en) * | 2015-11-20 | 2020-06-17 | Linde Ag | Apparatus and method to determine physiological effects of cryogen on organisms for controlling freezers |
GB2579913B (en) * | 2018-12-14 | 2023-03-01 | Keohane Seafood Unlimited Company | Process for shelf-life extension of fish |
CN111156754B (en) * | 2020-01-03 | 2023-03-17 | 珠海格力电器股份有限公司 | Freezing method of refrigerator compartment and refrigerator using same |
US11700862B2 (en) * | 2021-07-31 | 2023-07-18 | Guangdong Ocean University | Energy-saving quick-freezing method for golden pomfret |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3359122A (en) * | 1966-12-13 | 1967-12-19 | Johnson Co Gordon | Method of preservation, packaging and molding of fresh foods for human use |
US3637405A (en) * | 1969-05-16 | 1972-01-25 | William J Mendelson | Process for packaging and preserving meats |
GB1409445A (en) * | 1971-12-01 | 1975-10-08 | Lipoma S P | Method for processing animal flesh |
US3926080A (en) * | 1973-09-10 | 1975-12-16 | Bettcher Industries | Apparatus for and method of processing meat products |
US4388811A (en) * | 1981-09-22 | 1983-06-21 | Meyn U.S.A., Inc. | Method for preparing poultry for fresh-pack handling |
US4940599A (en) * | 1989-08-02 | 1990-07-10 | Engler Sid V | Method of producing fresh meat in which substantial moisture loss during production is reduced |
CA2016939C (en) * | 1990-05-16 | 1997-04-15 | Martin M. Reynolds | Processing of poultry |
NL9301244A (en) * | 1993-07-15 | 1995-02-01 | Coveco Vlees B V | Method for cooling parts of slaughtered animals |
US5417153A (en) * | 1993-08-09 | 1995-05-23 | International Flavors & Fragrances Inc. | Fluidizing spray chilling system for producing encapsulated materials |
US6568848B1 (en) * | 1999-09-20 | 2003-05-27 | Maverick Industries, Inc. | Wireless remote cooking thermometer system |
MXPA04002487A (en) * | 2001-09-18 | 2004-05-31 | Air Prod & Chem | Tenderization of poultry meat. |
GB0305920D0 (en) * | 2003-03-14 | 2003-04-23 | Air Prod & Chem | Bactericidal method |
WO2008126555A1 (en) * | 2007-03-20 | 2008-10-23 | Mayekawa Mfg. Co., Ltd. | Method and apparatus for the tempering treatment of meat, tempered meat treated by the treatment method and refrigerated meat storage |
-
2011
- 2011-06-07 GB GB1403203.1A patent/GB2513451B/en not_active Expired - Fee Related
- 2011-06-07 GB GB201109454A patent/GB2491590C/en not_active Expired - Fee Related
-
2012
- 2012-02-27 GB GBGB1203366.8A patent/GB201203366D0/en not_active Ceased
- 2012-06-07 BR BR112013030859A patent/BR112013030859A8/en not_active Application Discontinuation
- 2012-06-07 DK DK12727155.9T patent/DK2717704T3/en active
- 2012-06-07 MX MX2013014262A patent/MX348614B/en active IP Right Grant
- 2012-06-07 EP EP12727155.9A patent/EP2717704B1/en not_active Not-in-force
- 2012-06-07 HU HUE17158028A patent/HUE055440T2/en unknown
- 2012-06-07 EP EP17158028.5A patent/EP3318133B1/en active Active
- 2012-06-07 PL PL17158028T patent/PL3318133T3/en unknown
- 2012-06-07 PT PT127271559T patent/PT2717704T/en unknown
- 2012-06-07 US US14/124,348 patent/US20160073648A1/en not_active Abandoned
- 2012-06-07 MY MYPI2013004399A patent/MY160503A/en unknown
- 2012-06-07 RU RU2013156297A patent/RU2614067C2/en not_active IP Right Cessation
- 2012-06-07 JP JP2014514142A patent/JP5855241B2/en not_active Expired - Fee Related
- 2012-06-07 CN CN201280028407.4A patent/CN103607897B/en not_active Expired - Fee Related
- 2012-06-07 ES ES12727155.9T patent/ES2626209T3/en active Active
- 2012-06-07 WO PCT/GB2012/000499 patent/WO2012168685A1/en active Application Filing
- 2012-06-07 ES ES17158028T patent/ES2889523T3/en active Active
- 2012-06-07 HU HUE12727155A patent/HUE034447T2/en unknown
- 2012-06-07 CA CA2837295A patent/CA2837295C/en not_active Expired - Fee Related
- 2012-06-07 AU AU2012266004A patent/AU2012266004B2/en not_active Ceased
- 2012-06-07 PT PT171580285T patent/PT3318133T/en unknown
- 2012-06-07 DK DK17158028.5T patent/DK3318133T3/en active
- 2012-06-07 PL PL12727155T patent/PL2717704T3/en unknown
-
2013
- 2013-11-22 ZA ZA2013/08819A patent/ZA201308819B/en unknown
- 2013-12-01 IL IL229745A patent/IL229745A/en active IP Right Grant
-
2014
- 2014-11-21 ZA ZA2014/08583A patent/ZA201408583B/en unknown
-
2015
- 2015-10-28 AU AU2015249094A patent/AU2015249094A1/en not_active Abandoned
- 2015-12-08 JP JP2015239525A patent/JP5890581B2/en not_active Expired - Fee Related
-
2016
- 2016-02-18 JP JP2016028792A patent/JP5965088B2/en not_active Expired - Fee Related
-
2017
- 2017-05-10 AU AU2017203094A patent/AU2017203094B2/en not_active Ceased
-
2018
- 2018-12-18 US US16/224,628 patent/US20190230947A1/en not_active Abandoned
Also Published As
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MY160503A (en) | Food hygiene method and food product | |
TW201611731A (en) | Processing method for marinate mandarin fish | |
EA201391067A1 (en) | PROBIOTICS IN FRUIT DRINKS | |
ZA200800361B (en) | Fermented food products containing probiotic strains, and method for preparing same | |
MX338093B (en) | Low pressure deoiling of fried food product. | |
PL1858354T3 (en) | Method for treating foodstuffs, particularly for preserving fresh sausage or meat products | |
MX2018002307A (en) | Lactobacillus fermentum bacteria reducing the concentration of acetaldehyde. | |
ZA200800843B (en) | Fermented food products containing probiotic strains, and method for preparing same | |
Martínez-Onandi et al. | Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage | |
EP2632806A4 (en) | A process for processing animal protein product into cooked, sliced form | |
PL3256009T3 (en) | Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain | |
MY180486A (en) | Method for the production of dried probiotic food | |
EP2352381A4 (en) | Apparatus and method for efficient smear-less slicing of meat, poultry and similar food products | |
EP3673748A4 (en) | Spread-type processed food product using foie gras and chicken breast, composition thereof, and producing method thereof | |
EP2671457A4 (en) | Method for processing seafood extract, seafood extract, food and drink | |
WO2005082157A3 (en) | Method for reducing aflatoxins in fodders, meats, milk and derivatives thereof and a composition suitable for said purpose | |
WO2020154523A3 (en) | Methods and compositions for treating intestinal disorder | |
WO2013026886A3 (en) | Microorganisms of the species bacteroides xylanisolvens | |
GB201102076D0 (en) | Food product treatment chamber, treatment apparatus and treatment method | |
NZ740123A (en) | The combinatorial methods of high pressure and temperature process (hptp) for producing texturized meat products and the improved meat products obtained from the methods thereof | |
WO2008115055A3 (en) | Rhodospirillum and phaeospirillum in animal feed for the purpose of obtaining food products with a reduced cholesterol level | |
SG11202110520YA (en) | Method for producing lactic acid bacterium fermentation food product | |
EP3991571A4 (en) | Thickener, method for producing same, and food/beverage product containing same | |
GB201902364D0 (en) | A food processing apparatus and method, for preparing and incubating a food product | |
MX371324B (en) | Biopreservation composition based on facultative heterofermentative lactobacteria for preventing and controlling the spoilage of fresh and cooked meat products. |